Jalapeño-Corn-Beer Quick Bread

Adding beer to quick bread is an easy way to introduce yeasty flavor without spending the time to bake a yeast-risen bread. This spicy quick bread with pickled jalapeños has a dense texture that’s excellent for dipping in tomato soup or chili. Or try a slice topped with melted butter or Monterey Jack cheese for an afternoon snack.

Special equipment: You will need a metal 9-by-5-inch loaf pan for this recipe. Loaf pans can be purchased at most cooking supply stores and at many large grocery stores.

Game plan: You can also use this recipe to bake savory muffins instead of bread—just use a standard 12-well muffin pan. Coat the wells with butter and bake the muffins at 350°F until a toothpick inserted into the center comes out clean, about 30 minutes. Let the muffins cool for 10 minutes, then remove them from the pan and finish cooling on a wire rack.

Instructions

1Heat the oven to 350°F and arrange a rack in the middle. Generously coat a metal 9-by-5-inch loaf pan with butter; set aside.

2Whisk the flour, baking powder, sugar, and salt together in a large bowl until aerated and any large lumps are broken up; set aside.

3Add the beer, corn, jalapeños, and 3 tablespoons of the melted butter to the flour mixture. Stir until the flour is just incorporated (do not overmix). The batter will be very thick.

4Using a rubber spatula, scrape the batter into the prepared pan, pushing it into the corners and smoothing the top. Drizzle the top with the remaining tablespoon of butter. Bake until light golden brown and a toothpick inserted into the center of the bread comes out clean, about 60 to 65 minutes.

5Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Let it cool for at least 30 minutes more before slicing.